Ingredients:

  • 2 lbs (900g) Fresh Cockles, live
  • 2 litres Cold Water (for purging)
  • 2 Tbsp (30g) Sea Salt (for purging)
  • 1 Tbsp (15ml) Extra Virgin Olive Oil
  • 2 Tbsp (30g) Unsalted Butter, divided
  • 2 medium Shallots, finely diced
  • 4 cloves Garlic, minced or grated
  • 1/2 tsp Dried Chilli Flakes (optional)
  • 1/2 cup (120ml) Dry White Wine (e.g., Sauvignon Blanc)
  • 1/4 cup (60ml) Fish Stock or Vegetable Stock (optional)
  • 1/2 cup (10g) Fresh Parsley, roughly chopped
  • Sea Salt and Freshly Ground Black Pepper, to taste

Instructions:

  1. Cleaning and Purging: Inspect the cockles and discard any that are visibly broken or remain open when tapped. Place them in a large bowl. Dissolve 2 Tbsp of salt in 2 litres of cold water, pour over the cockles, and let them soak for 30–60 minutes to expel sand. Drain and rinse thoroughly under cold water.
  2. Building the Aromatic Base: Place a large stock pot over medium heat. Add the olive oil and 1 Tbsp of butter. Add the diced shallots and sauté gently for 3–4 minutes until translucent. Stir in the minced garlic and chilli flakes (if using) and cook for 60 seconds until fragrant.
  3. Steaming Preparation: Pour in the white wine and bring to a rapid boil for 1–2 minutes to deglaze and burn off the alcohol. Add the stock (if using) and season lightly with salt and pepper.
  4. Steam the Cockles: Add the cleaned cockles to the pot. Cover immediately with a tight-fitting lid. Increase the heat to high. Steam for 6–8 minutes, shaking the pot vigorously halfway through to ensure even cooking.
  5. Finishing and Serving: Once the time is up, remove the lid. Turn off the heat. Stir in the remaining 1 Tbsp of cold butter and half of the chopped parsley to enrich the broth. Transfer the opened cockles to serving bowls using a slotted spoon, discarding any that remain tightly closed. Ladle the hot broth over the cockles and sprinkle generously with the remaining fresh parsley. Serve immediately with crusty bread.